Fry the onions, Serrano peppers, garlic in 1 tsp olive oil. Combine all dry ingredients in a small bowl. Stirring constantly slowly add enough of the water to the dry ingredients to make a thin paste. Pour into pan and add rest of water and cook over medium heat, stirring constantly. Stir in the tomato puree &let it thicken. Grind it in to a fine paste & boil until it thickens. Add more chilly powder if u need more spicy.

Ingredients for rolling tortillas:

6 tortillas

2 cups Monterrey jack cheese & cheddar cheese

1 cup chopped onions

1 cup red bell peppers

1 tsp salt

1 tsp black pepper

Enchilada sauce

Spring onions & olives for garnish

Directions for rolls:

Melt 2 tbsp butter in a pan & fry the chopped onions, chopped red bell peppers. Add some salt, cheese, cilantro, black pepper & keep it aside. Grease a baking dish. Take a tortilla & spread 1 tsp. of enchilada sauce & then put 1/3 cup filling in center of each tortilla & roll it. Place each roll in a baking dish with seam side down. Repeat with remaining tortillas. Cover the rolls with remaining enchilada sauce, and then sprinkle some cheese for garnish.